Sheet Pan Chocolate Chip Cookies
Big-batch chocolate chip cookie bars with crisp edges and soft, chewy centers—baked all at once on a single sheet pan.
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Servings:
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 0.75 tsp fine sea salt
- 1 cup unsalted butter, melted and cooled
- 1.25 cup packed light brown sugar
- 0.75 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cup semi-sweet chocolate chips
- 0.5 tsp flaky sea salt, for topping optional
Instructions
Preparation Steps
- Heat oven to 350°F. Line a 13x18-inch rimmed sheet pan with parchment.
- Whisk flour, cornstarch, baking soda, and fine salt in a large bowl.
- Stir melted butter with brown sugar and granulated sugar until smooth and glossy.
- Whisk in eggs and vanilla until fully combined.
- Fold dry mixture into the wet ingredients just until no dry spots remain.
- Stir in most of the chocolate chips, reserving a small handful for topping.
- Spread dough onto the pan and press evenly into the corners.
- Scatter reserved chips over top and sprinkle with flaky salt if using.
- Bake 16–20 minutes until edges are deep golden and center looks set.
- Cool 15 minutes in the pan, then slice into bars and serve.
Notes
Try swirling 1/3 cup warmed peanut butter over the dough before baking, or fold in 1/2 cup toasted walnuts. Store bars airtight at room temperature for up to 3 days, or freeze up to 2 months.
This recipe is an original creation inspired by classic Sheet Pan Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.